The Dallas daily herald. [volume] (Dallas, Tex.) 1873-1887, 1887-10-11
DOMESTIC HINTS.
TO PRESERVE oRAB-AppLEs.

| lleavlng about an men on inc apple)
and scrape out the blossom end, wasl
them, put in porcelain or other pre-
serve kettle, cover with water cook
until you can run straw through. skin
out and weigh; to each pound take a
pound of sugar and cup of water. boil
and skim; put in the apples and boil
until clear, skim out. boil the syrup a
few minutes then pour over the apples.
The water the apples were boiled in
measure. and to each pint put pound
of white sugar, boil m hour. and it
makes beautiful jelly.
PICKLED PEACHES.
Four pounds of sugar, one pint OF
vinegar, to twelve pounds of fruit Put
sugar and vinegar together and boil.
then add the fruit and let it come to
boiling point. The next day drain of
the liquor and boil again. Do this
three times and your pickles are deli
cious. Add cinnamon to the liquor and
stick two or three cloves in each peach.
Do not pare, but rub the fruit carefully
with flannel cloth, and put up in cans
the same as any fruit, though they will
keep II long time in jars.
sPICED GRAPES.
Seven pounds of grapes, three pounds
of sugar, brown or white, one pint
of good vinegar, two teaspoonfuls OF
ground cinnamon, one teaspoonful OF
ground allspce, one-half teaspoon of
ground cloves. Stem the grapes,
weigh them, pulp them, at the same
time taking out the seeds. Put the
juice of grapes, sugar and vinegar into
preserving kettle. Let boil and skim.
add spices, then grapes, skins and
pulp. Let all get DO ling hot then re-
move from stove, and can.
WATERMELON PRESERVES.
Cut and prepare the rind. boil very
hard thirty or forty minutes in alum
water quite strong take out and put in
clear, cold water, and allow them to
stand over night; in the morning
change the water, and put them to
boil; let them cook until they have
changed color, and are quite soft.
Then make syrup, allowing one an
one-half pounds of white sugar to n
pound of fruit, then add fruit, W hich
needs but little more cooking. Mace.
ginger, or lemons ilavors nicely.
APPLE JELLY
Take half peck of juicy. tart
apples, quarter and core, but do not
pare them; put into kettle with two
lemons cut up with them, and cover
well with water. Let them cook until
reduced to a pulp, when strain through
flannel bag. TO every tumbler OF
Juice, add wo-thirds of tumbler OF
white sugar. Boil hard for twenty
minutes; put in glasses, and cover next
day. using branded paper next to the
Jelly, and covering the glass with flour
paste.
PRESERVED APPLES.
Pare and core twelve large apples;
cut each into eighths; make syrup OF
one pound of sugar and one-haf a
pint of water, aud boil; put in MS much
apple us can be cooked without break
ing; remove them care fully when ten
der; after all are done aid TO the liq-
uid one cup of sugar and DO ten min
utes slowly; flavor with lemon. and
pour over the apples, or CRATE nutmeg
on them instead.
GRAPE MARMALADE AMBER COLOR
Separate the skins and pulp of the
grapes and cook the pulps until the
seeds separate, strain it, and to four
quarts of pulp add two quarts of sour
apples, measured after cooking, the
grated rind OF three good lemons, and
nine pounds of sugar; let it get hot be-
fore the sugar is put in, and cook for
half an hour after it begins to boil.
APPLE JAM.
Select nice Winter apples (Spitzen-
burgs are the besD, pare, core chop;
make a syrup of the same quantity of
sugar. fresh lemon and fresh white
ginger, not shredded fine, add apples
and boil until the frut looks clear and
yellow. This can be canned or not.
PRESERVED LEMON PEEL.
Make a thick syrup of white sugar;
chop the lemon peel fine, and boil it in
the suryp ten minutes. Put in glass
tumblcrs and paste paper over. A
teaspoouful of this makes loaf Of
cake, or dish of sauce very nice.